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Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

Item Type:	Refereed Article
Keywords:	non-Saccharomyces, Saccharomyces non-cerevisiae, yeast; wine, ethanol, glycerol
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Food sciences
Research Field:	Beverage chemistry and beverage sensory science
Objective Division:	Manufacturing
Objective Group:	Processed food products and beverages (excl. dairy products)
Objective Field:	Alcoholic beverages
UTAS Author:	Longo, R (Dr Rocco Longo)
ID Code:	140248
Year Published:	2020
Web of Science® Times Cited:	24
Deposited By:	TIA - Research Institute
Deposited On:	2020-08-03
Last Modified:	2020-10-27
Downloads:	14 View Download Statistics